ACHA’s Inji Kari Inji
Kari is easily described as a sweet and sour ginger sauce. This
particular recipe was my father’s favorite, and my mother
made sure it was on the table for lunch every day for more than
ten years. I like to remember this recipe by his name; we used
to call him ‘Acha’.

Ingredients

Fresh Ginger

-

150 gms

Shallots

-

150 gms

Green chilly

-

20 gms

Curry leaves

-

3 sprigs

Coconut oil

-

2 tbs..

Coriander powder

-

1 tsp

Chilly powder

-

1 tsp

Tamarind

-

20 gms

Water

-

1/2 cup

Mustard seeds

-

1/2 tsp.

Dry red chilly

-

3 nos.

Molasses syrup

-

1/4 cup

Turmeric powder

-

1/4 tsp.

Method:

• Mince ginger,
shallots, and green chilly fine
• Soak the tamarind in water
• Heat oil in a heavy pan, add the mustard seeds, when it
splutters add the
red chilly, curry leaves, then the minced ingredients,
fry on low flame till
light brown, remove from flame
• Add chilly, coriander and turmeric powder, return to flame
fry on low fire, to this add the soaked tamarind
juice (which should be strained), and the molasses
syrup
• Simmer till oil separates and the curry gets a saucy consistency,
taste for salt
• Serve with rice

(This keeps well in the refrigerator)

MEEN PATTICHATUThis
is usually a fiery looking fish preparation with a rich red
gravy. For many people this can be a hot dish because of the
chilies. We use Kokum for the inimitable flavor that is the
trademark of this dish. Every Kerala housewife makes this regularly.
I have made it rather mild for a change. This goes well with
rice. We also have it with cassava.

Ingredients

Fish

-

½ kg (cubed)

Coconut oil

-

3 tbsp.

Fenugreek

-

½ tsp

Small onions/Shallots

-

1 cup (sliced)

Chilly powder

-

½ tsp

Garlic

-

10 flakes fine paste

Ginger

-

2” fine paste

Kokum

-

3 pcs.

Water

-

½ cup

Curry leaves

-

2 to 3 sprig

Salt

-

to taste

Method:

• Soak the chilly powder with turmeric in ½
cup water • Heat the coconut oil in a ‘chatty’
(earthen pot with lid) • Add the fenugreek and sliced onions,
sauté light brown; add the chilly paste • Cook on
low flame for few minutes and add the ginger garlic paste •
Cook for a further few minutes • When the oil separates,
add the soaked kokum along with its liquid. • Bring to
boil. • Place the fish pieces in the gravy, sprinkle the
curry leaves and bring to boil • Reduce flame, cover and
cook on very low flame for 15 to 20 minutes • May be served
warm or cold

PALLAPPAM (Crisp Laced Rice Pancakes)A classic Kerala bread, this is supposed to
have been introduced by the Portuguese centuries ago, from Ceylon.
It was for many years a typical Syrian Christian food. It s
still served in Christian families for breakfast. It has also
developed appeal among other peoples of Kerala too, and is regularly
served as a starter for lunch and dinner.

Ingredients

Rice Flour

-

1 cup

Semolina

-

1 tbsp

Water

-

½ cup

Yeast

-

¼ tsp.

Sugar

-

3 tbsp

Thick coconut Milk

-

1 ½ to 2 cup

Salt

-

¼ tsp.

Method:

• Prepare a thick porridge
with the semolina and water. Cool • Mix together remaining
ingredients other than salt; beat in a blender for 2 minutes.(The
batter should have a single cream consistency) • Cover
the bowl and prove for 6 to 8 hours • When double in size,
add salt and more coconut milk • Heat an ‘Appam’
pan, ladle ¼ cup of the batter into the center of the pan
• Lift the pan and swirl the batter a little bit toward the
edge of the pan to get a thin layer of batter around the
center • Cover the pan and cook 4 to 5 minutes till
the center is cooked; the edges ought to have a golden
brown crust • Use a spatula to gently lift the appam
out, so the crust is intact and curved upwards •
May be served with a Vegetable or Meat Stew

IDIYAPPAM (String Hoppers)Another bread alleged to have been introduced
by the Portuguese. This has almost the same appeal as the Palappam.
Easier and quicker to make, this goes well as a starter, as
a breakfast, snack, and as a meal with suitable accompaniments.

Ingredients

Rice Flour

-

1 cup

Salt

-

½ tsp.

Ghee

-

½ tsp

Grated Coconut

-

½ cup

Water

-

2 cups

Method:

In bring water to boil a pan •
Add salt and ghee • Remove from flame and add the rice
flour; mix well, stirring briskly until cool
• Fill the press with a little dough, and squeeze a thin layer
into each depression in an idili tray •
Sprinkle a little freshly grated coconut • Squeeze
another thin layer over this and place the tray in a steamer, cover
tightly and Steam for 12-15 minutes •
Allow to cool lightly and serve with any spicy curry or sweetened
coconut milk

MEEN MOLEE (FISH IN COCONUT MILK) Some call this Fish Molee. We usually make
this with seer fish. But other fish lend themselves well too.
The tomato gives a mild tartness, and the green chilly, ginger
and garlic combination will assuredly be a surprisingly pleasant
experience. We use this combination a lot.

Ingredients

Fish

-

½ kg (Sliced)

Onion

-

2 nos. (Sliced)

Green chilly

-

6 nos.”

Ginger

-

1” piece

Garlic

-

4 cloves ”

Curry leaves

-

1 sprig ”

Masala

Coriander powder

-

1 tsp

Pepper pod

-

¼ tsp

Cumin

-

¼ tsp

Turmeric

-

¼ tsp

Garlic

-

4 cloves

Coconut milk

-

½ cup (thin milk)

-

½ cup (thick milk)

Oil

-

2 tbsp

Method:

Heat oil in a flat pan with a lid

• Fry the sliced ingredients light brown •
Add the ground spices and fry on low heat for 5 minutes •
Using the spatula push the mixture to a side of the pan •
Place the fish in a single layer in the center • Pull the
paste over the fish and pour the thin coconut milk • Cover
and cook for 10 minutes; give an occasional gentle shake to the pan
• Pour the thick milk, taste for salt, place thick slices
of tomato; simmer and remove. • May be
served with appam or bread

MOPPILAH BIRIYANI

Moppilah is a Malabari term used by local people to
respectfully identify Muslims. Traditionally the Muslims served Biriyani
on all important occasions. Over the years it has become of very popular
with other communities in Kerala. Rice and chicken are baked in rich
gravy to produce a highly aromatic and deliciously spicy preparation.

Ingredients

Basmati Rice

-

1 kg.

Chicken pieces

-

1 kg.

Ghee

-

300 gms.

Onions

-

500 gms.

Garlic

-

100 gms.

Green Chillies

-

50 gms.

Ginger

-

50 gms.

Cinnamon

-

3 pcs.

Cardamom

-

6 nos.

Cloves

-

4 nos.

Aniseed

-

1 tsp.

Caraway

-

1 tsp.

Chilli Powder

-

1 ½ tsp

Coriander powder

-

1 tsp.

Turmeric powder

-

½ tsp.

Tomato

-

100 gms.

Coriander leaves

-

30 gms.

Mint leaves

-

30 gms.

Cashews

-

50 gms.

Kismis

-

50 gms

Salt

-

to taste.

Method:

Grind to a paste the ginger, green
chilies and garlic

• Peel and slice the onions very
thin, also the tomatoes • Powder the cinnamon, cardamom,
cloves, aniseed and caraway • Combine the chilly,
coriander and turmeric powders with the salt and apply onto
the cleaned chicken pieces. Keep to marinate • In a heavy,
moderately deep, vessel, heat half the ghee • Fry and remove
the cashews and kismis / raisins • Sauté the
onions in the hot ghee, when they start turning slightly brown, toss
in the chopped tomato, the fresh ground paste, and half the spice
powder mix • Stir the whole mixture
well and add the marinated chicken pieces. • Cover
and cook. Take care not to overcook • Bring salted water
to the boil in a large vessel • Pour the washed rice
into the boiling water and cook till three fourth done. The
rice should also not be overcooked. Drain • Into an oven
proof dish, spoon in a quarter of the boiled rice • Place
one third of the chicken pieces and pour a little of the gravy
• Sprinkle a little spice powder and few shreds of coriander
and mint leaves. Also a few cashews and kismis/
raisins • Repeat for the remaining two portions •
Dibble the remaining half portion of the ghee over the last layer
of rice • Cover the dish with a tight lid or with
aluminum foil and bake fifteen to twenty minutes
• Serve hot. Kept overnight in the refrigerator, the
flavors will mellow and the taste will improve.
Reheat in the oven if you do so